As the winter months approach faster than ever and the weather cools down more and more each day, it means that soup season is upon us. I feel like soup gets kind of a bad rap and is often times the least desired item on a menu or in someone’s cravings. However, this recipe is no underrated soup, this celery root soup is comforting, velvety, warming and just what you need as the weather gets colder.
Celery root has become a new obsession of mine and for good reasons. It can be transformed into a number of delicious dishes and possesses an earthy, celery flavor that is truly enticing. I’ve narrowed down my favorite way to prepare celery root and it is most definitely pureed. It creates this velvety smooth texture that rivals that of a potato but with so much more flavor.
Tart, sweet cranberries provide the perfect counterbalance to the celery root soup not only in flavor but also texture. Crispy, salty pancetta adds another layer of flavor and texture that truly helps to elevate the soup. I strongly urge you to give this soup a try and I’m confident that you won’t regret it!
Celery Root Soup with Cranberry & Pancetta
- 2 Celery Root peeled & diced
- 1 Tbsp Olive Oil
- 2 Tbsp Minced Shallot
- 6 Cup Vegetable Stock
- 1 Cup Almond Milk
- 1 Tsp Salt
- 1/2 Tsp White Pepper
- 1 Cup Cranberries
- 1/4 Cup Maple Syrup
- 1 Tbsp Lemon Juice
- 1 Tsp Fresh Thyme
- 4 oz. Pancetta diced
- Heat the olive oil in a large dutch oven over medium high heat. Add the celery root and shallots and cook for a minute. Add the stock and cover. Simmer for 20 minutes over medium heat.
- After the 20 minutes and the celery root is tender use an immersion blender to puree the soup. You could also place the soup in a food processor and transfer back to the dutch oven once pureed. To the pureed soup add almond milk, salt and pepper and leave on low heat.
- In a small sauce pot over medium heat add the cranberries, maple syrup, lemon juice and cook for 5 minutes until the cranberries are tender and have reduced. Turn off the heat and add the thyme to the cranberries.
- Next in a small frying pan over medium heat add the diced pancetta and cook until crispy.
- To serve, saddle soup into a bowl and dollop on the cranberries and a sprinkling of crispy pancetta. Enjoy!